Crispy Chicken Bread Sandwich (Printable Version)

Golden bread stuffed with crisp chicken strips and zesty sauce delivers crunch and juiciness with every bite.

# What You'll Need:

→ For the Chicken

01 - 2 boneless chicken breasts, sliced into strips

02 - 240 ml buttermilk (or 240 ml milk plus 5 ml vinegar)

03 - 120 g all-purpose flour

04 - 60 g panko breadcrumbs

05 - 40 g grated Parmesan cheese (optional)

06 - 5 g garlic powder

07 - 5 g paprika

08 - 2.5 g ground black pepper

09 - Salt, to taste

10 - Neutral oil, for frying

→ For the Bread

11 - 4 small sandwich rolls or buns (soft or crusty)

12 - 30 g butter, melted

13 - 15 g breadcrumbs for topping

14 - 10 g fresh parsley, finely chopped (optional, for garnish)

→ For the Sauce (optional)

15 - 60 g mayonnaise

16 - 15 g ketchup

17 - 5 g garlic powder

18 - 5 ml hot sauce or a pinch of chili flakes (optional)

# Steps To Follow:

01 - Place chicken strips in buttermilk and marinate for 20–30 minutes to tenderize and infuse flavor.

02 - Combine flour, breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper in a shallow bowl.

03 - Lift chicken from marinade, allow excess to drip off, and coat evenly with breading mix. Heat oil in a skillet to 180°C. Fry chicken strips in batches, turning occasionally, until golden and crisp, about 3–4 minutes per side. Drain on paper towels.

04 - Slice sandwich rolls in half. Brush roll tops with melted butter and dip in breadcrumbs for added crunch. Toast cut sides in a skillet over medium heat for 2–3 minutes, if desired.

05 - Spread sauce over bread. Layer 2–3 crispy chicken strips per roll. Optionally add lettuce or sliced cheese.

06 - Top with chopped parsley. Serve warm, accompanied by extra sauce or fries if desired.

# Notes and Tips:

01 - For added heat, include chili flakes or cayenne pepper in the breading mixture.

02 - Insert a slice of mozzarella or cheddar before toasting for a cheesy variation.

03 - For a lighter version, bake breaded chicken strips on a lined tray at 200°C for 20–25 minutes, turning halfway through.

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